Millet Loaf
Transform your dinner table with this hearty and wholesome Millet Loaf—a plant-based twist on the classic comfort food. Packed with nutrient-rich millet simmered in vegetable broth, colorful sautéed vegetables, and a fragrant blend of thyme and oregano, this vegan loaf is as flavorful as it is nourishing. Ground flaxseed acts as a natural and healthy binder, while a tangy ketchup glaze adds a pop of nostalgic flavor. Perfect for meal prep or a cozy dinner, this millet loaf bakes to perfection with a firm yet tender texture that slices beautifully. Serve it warm with roasted veggies or a crisp salad, or enjoy it cold the next day for a satisfying snack. Rich in fiber, protein, and whole grains, this Millet Loaf is a nutritious, family-friendly centerpiece that’s sure to delight!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, finely chopped
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup ketchup (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan.
Rinse the millet under cold water. In a medium saucepan, combine the millet and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it cool slightly.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5 minutes to thicken. This will act as a binder.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another minute.
In a large mixing bowl, combine the cooked millet, sautéed vegetables, flaxseed mixture, breadcrumbs, soy sauce, tomato paste, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly until everything is evenly incorporated.
Transfer the mixture into the prepared loaf pan, pressing it down evenly and smoothing the top.
Spread the ketchup evenly over the top of the loaf as a glaze.
Bake the millet loaf in the preheated oven for 35-40 minutes, or until it feels firm and slightly browned on top.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove it from the pan and slice to serve.
Serve warm with your favorite sides, or enjoy leftovers cold for a nutritious snack.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7161 mg | 311% | |
| Total Carbohydrate | 343.9 g | 125% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 43.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
